物理化学性质和跨文化偏好丰富的第三代土豆零食土豆零食
Agnieszka Nemś1, Maria Mora2,3, Christina J Birke Rune4,5
1Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
将粉 (5-10%) 添加到土豆零食中,可以增强营养和质地. 消费者接受程度因地区和个人因素而异,但关注健康的个人更喜欢含量较高.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 感官科学 感官科学
背景情况:
- 挤出小吃很受欢迎,但往往缺乏营养价值.
- 由于它们的营养成分,具有作为功能成分的潜力.
- 开发具有增强健康益处的新零食配方是一个正在进行的研究领域.
研究的目的:
- 为了评估粉丰富对基于土豆的挤出零食的影响.
- 评估这些零食在不同欧洲地区的物理化学特性和感官接受度.
- 了解与丰富的零食相关的消费者看法和偏好.
主要方法:
- 基于土豆的零食是用5%和10%的按粉 (Agaricus bisporus) 配制的.
- 物理化学分析包括蛋白质,纤维,灰,多含量,抗氧化能力,颜色和质地.
- 在丹麦,波兰和西班牙,有230名年轻成年消费者评估了感官接受度.
主要成果:
- 丰富显著增加了蛋白质,纤维,灰,多和抗氧化能力.
- 零食的颜色变得更深,纹理变得更脆,添加了.
- 消费者接受程度因国家而异,受食品参与,新恐惧症,可持续性和饮食习惯的影响.
结论:
- 中等水平的粉 (5-10%) 提高了挤出零食的营养质量和抗氧化特性.
- 丰富对纹理和颜色产生积极影响,有助于有利的感官属性.
- 显示出作为开发具有广泛消费者吸引力的功能性零食的可持续成分的潜力,特别是在健康意识的人群中.
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